WHERE ARE THE POTATOES?:

Easy classic chicken pot pie (Rick Rogers)

2 tablespoons unsalted butter
4 boneless, skinless chicken thighs, about 1 1/4 pounds, trimmed and cut into 1/2-inch chunks
2 tablespoons chopped shallots
1/4 cup flour
1 1/2 cups canned chicken broth
1/2 cup dry white wine
1/2 cup half-and-half
1 tablespoon chopped parsley
One 1-pound bag thawed frozen vegetable medley (use your favorite blend, such as carrots, corn, green beans and peas)
Salt and freshly ground pepper, to taste
1 (15-ounce) box ready-to-roll-out refrigerated pie crust (such as Pillsbury) or homemade pie crust for a double-crust pie
1 egg yolk mixed with 1 teaspoon water, for glaze

Preheat oven to 400 degrees. Place rack in center position. Grease a 9-inch deep-dish Pyrex or ceramic pie plate.

In large skillet, melt butter over medium-high heat. Add chicken and cook uncovered, turning once, until browned on both sides, about 8 minutes. Add shallots and cook until softened, about 2 minutes. Sprinkle with flour and stir to coat well. Stir in broth, wine, half-and-half and parsley, and bring to simmer. Cover and reduce heat to low. Simmer 10 minutes. Stir in the thawed vegetables. Season with salt and pepper. Pour into pie plate. Unwrap and unroll pie crusts onto a lightly floured work surface. Roll each out to a 10-inch diameter. Brush entire surface of one crust with the egg yolk and place the second crust directly on top to make a double layer. Brush egg glaze in a 1-inch wide border around outside of crust. Place crust on pie plate, egg side down, covering the filling, and press crust onto the sides of dish to seal. Use a fork to seal the edges; it is OK if it is a bit uneven. Brush top of crust lightly with the egg glaze. Cut a few slits in crust with tip of knife. Place pie plate on baking sheet to catch drips. Bake in center of oven until crust is a nice golden brown, about 30 minutes. Serve immediately while hot.